JP2005511069A - High protein, low carbohydrate dough and bread products, and methods for their production - Google Patents

Abstract

  A dough composition for making a high protein, low carbohydrate bread comprising at least 5% vital wheat gluten, a wheat protein hydrolyzate having a degree of hydrolysis of about 0.5% to 50%, and moisture A dough comprising a management agent, a fungal protease enzyme, a carbohydrate component comprising a carbohydrate material that is easily digestible and a carbohydrate material that is difficult to digest, and water. In order to improve the shelf life of the resulting bread, a hydrocolloid of milk protein or soy protein can be used as a moisture control agent. In order to improve the machinability of the dough composition, the dough improving agent is used particularly under moderate mixing conditions. The present invention further includes a method for producing a dough composition using a high shear mixing device. The present invention further includes bread produced from the dough composition and the dough production method.

Description

  The present invention relates to low carbohydrate, high protein dough and bread products and methods for producing such doughs and breads used in standard and special diets aimed at limiting and inhibiting the intake of easily digestible carbohydrates. .

  Diabetes mellitus or diabetes mellitus is the glucose (sugar) that results from the loss of physical functions that fully produce or utilize insulin (a hormone produced and released from the pancreas when blood sugar levels increase as a result of ingestion of easily digestible carbohydrates). ) A chronic disease of metabolism. Diabetes symptoms are characterized by high blood glucose levels (normal blood glucose levels range from 70 to 100 mg / dL). There are two types of diabetes symptoms. That is, there are juvenile diabetes (type I) and adult-onset diabetes (type II). In type I diabetes, insulin is not produced in the body. Insulin administration is required to reduce blood glucose to a normal concentration. In type II diabetes, not enough insulin is produced in the body, or the cells have lost the ability to efficiently utilize insulin and promote glucose transport into cells (insulin resistance). Obesity can be caused by high levels of insulin by self-administration or by overproduction in the body, which can impair health. Excessive consumption of carbohydrates that are easily digested over a long period of time can lead to symptoms of type II diabetes. However, if the intake of carbohydrates that are easily digested is refrained, symptoms of type II diabetes can be suppressed without administering a drug.

  More than 16 million Americans have diabetes. The American Diabetes Association predicts that over 1 million people will be diagnosed with diabetes each year. Type II diabetes accounts for 90 to 95 percent of that case. Type II diabetes is known as adult-onset diabetes and is primarily related to people over the age of 40. However, there has also been a dramatic increase in type II diabetes among people in their 30s, and the incidence of type II diabetes has increased by 70 percent over the past decade. Currently, children are diagnosed with type II diabetes. This was unprecedented several years ago.

  High blood glucose levels and high blood insulin levels associated with excessive consumption of easily digestible carbohydrates can also cause health problems. Ingesting carbohydrate-rich snacks and beverages in addition to high-carbohydrate foods three times a day can increase glucose and insulin concentrations for more than 16 hours per day. High concentrations of insulin can cause excessive fat deposition and cause obesity. Obesity is the cause of many health problems, including heart disease. High blood insulin levels can lead to blindness, poor circulation, hypertension, renal failure, heart disease, stroke, and especially damage to the peripheral nerves of the feet and legs. Diabetes is a major cause of blindness and renal failure. Diabetes also increases the risk of heart disease by a factor of four and causes more than 90,000 amputations per year in the United States. Diabetes is the seventh leading cause of death in the United States.

  The first way to reduce blood glucose levels is to adhere to a diet that minimizes postprandial glucose response. However, because most foods consumed daily in a typical diet contain high levels of easily digestible carbohydrates, it is difficult to adhere to a diet that results in normal blood glucose levels. Therefore, in order to reduce the incidence and complications of diabetes, there is a need for food and diet management systems that help regulate and maintain blood glucose levels as close to normal as possible. More specifically, there is a need for a low carbohydrate type of general, high consumption food.

  Bread products are widely consumed foods that conventionally contain high levels of easily digestible carbohydrates. Digestible carbohydrates typically present in bread include starches, simple sugars, and complex sugars. Digestible starches and complex sugars are broken down into individual sugar molecules by enzymatic hydrolysis, which enters the blood and lymph through the walls of the gastrointestinal tract. This process is called absorption and occurs mainly in the small intestine.

  In the conventional process of producing dough by conventional yeast fermentation and the bread product obtained thereby, a dough mass is produced by combining, mixing and kneading an appropriate ratio of flour, water and yeast. Wheat flour is a source of protein and carbohydrates present in conventional bread. The standard bread flour used to make conventional bread is produced from hard wheat with a high gluten content (12 to 14 percent gluten protein). In the initial stage of mixing the dough, the two main gluten proteins (gliadin and glutenin) present in the flour are hydrated and bonded together to form gluten fibers. As mixing continues, the gluten fibers bind and form molecular bonds with each other, resulting in a strong, elastic protein structure and a cohesive, extensible and cohesive dough. This series of changes in protein structure is referred to as gluten formation. Granular wheat flour (including starch) and fibrous material are rolled into a continuous protein membrane and become trapped in the mesh. Next, a lump shape is made from the kneaded dough and laid down. Yeasts divide and multiply while lying down. Yeasts ferment the sugar contained in the dough mass to generate carbon dioxide, ethyl alcohol and water. The release of carbon dioxide in the dough mass is also called fermentation. The viscoelasticity and film-forming properties of the protein structure allow the dough to enclose air bubbles during fermentation and form small pores throughout the dough mass. These bubbles cause the dough to grow or swell while lying. The laid dough is then baked to form a lump of bread with a unique porous structure.

  Typical wheat flour used in conventional bread making contains about 12 percent protein, 70 percent easily digestible carbohydrates, 2.5 percent dietary fiber, and about 1.5 percent fat. Because conventional bread products use high concentrations of flour, typically 12 to 16 grams of easily digestible carbohydrates are present in one ounce (28.35 g) of conventional bread. Grain flours containing various amounts of protein and carbohydrates are obtained from other natural cereals. Other grain flours have been used to make bread formulations that result in various bread products with dough and bread characteristics that vary somewhat with the amount of gluten protein in the dough composition. When using bread flour other than wheat with a low or low gluten concentration, in addition to the amount supplied in the bread flour, add the amount of wheat gluten protein in the dough composition to dilute the flour. It is known to increase the gluten content reduced by. By adding a small amount of vital wheat gluten, i.e. gluten flour, to conventional bread flour, the preparation of the dough can be improved and the properties of the resulting bread can be altered. Vital wheat gluten, i.e. wheat protein raw material derived from wheat flour and containing about 75-85% protein, is added to conventional dough formulations at very low concentrations (about 3-5% by weight of bread flour). Processable dough and acceptable bread are maintained. The addition of high concentrations of vital gluten with bread flour causes changes in the dough, characterized by the formation of a dough that is difficult to stretch, with increased waist strength and elasticity, as well as gluten-like properties (eg exposure The resulting non-uniform bread content, the elastic texture of both the bread ears and the bread content). Vitamin wheat gluten (gluten content about 80%) added to bread flour (protein content about 10-13%) at a concentration up to about 25% by weight of bread flour, about 17-30% wheat protein content A dough mixing, manufacturing and laying process using low temperature skimmed milk powder solids at a concentration of about 9% to 100% by weight of the flour mixture, and the appearance of the resulting bread product It is disclosed that taste is improved (see, for example, Patent Document 1).

  Others have produced doughs and breads containing low levels of carbohydrates or higher levels of protein for diet and nutrition, but exhibit improved structure, texture and functionality comparable to traditional bread products There is still a need to develop dough and bread formulations that contain high concentrations of protein and low concentrations of carbohydrates (especially easily digestible carbohydrates).

US Pat. No. 5,458,902 (issued to Rudel on October 17, 1995) US Pat. No. 5,851,301 (issued on December 22, 1998) Baking Science and Technology, Third Edition, Sosland Publishing Co., Merriam, KS., Page 593

  The present invention provides a dough composition comprising a protein component, a carbohydrate component, and a liquid component comprising water. The protein component includes vital wheat gluten and wheat protein hydrolysates that form a protein core. The carbohydrate component includes carbohydrates that are difficult to digest and carbohydrates that are easily digestible. During processing, the protein core interacts with the carbohydrate component to form a dough that, when baked, produces a food product that is similar in appearance and functionality to that of conventional bread. The carbohydrate raw materials that are difficult to digest can include dietary fiber, non-absorbable carbohydrate raw materials, or mixtures thereof. Digestible carbohydrate raw materials include cereal flour, legume flour, starch, and other digestible carbohydrates such as monosaccharides and complex saccharides. Small amounts of optional ingredients can include flavoring agents, swelling agents, preservatives and dough quality improvers.

  The present invention also provides the use of protein hydrocolloids as a moisture management agent in bread dough compositions in order to improve the shelf life of bread products made from bread dough compositions. The protein colloid can be selected from milk-based protein hydrocolloids such as caseinate, soy-based proteins such as soy protein isolate, and mixtures thereof. The use of milk-based and soy-based proteins is particularly beneficial when processing doughs and breads with a protein core containing vital wheat gluten and wheat protein hydrolysates, while further during traditional dough and bread processing Can be useful in improving moisture control and bread shelf life.

  Furthermore, the present invention provides a dough powder composition for use in the manufacture of a dough composition comprising vital wheat gluten and wheat protein modified with enzymes.

  In addition, the present invention provides a method for preparing a high protein bread dough comprising a major protein component. The method comprises a step of combining dough ingredients comprising vital wheat gluten, wheat protein hydrolysate, carbohydrate raw material, and a liquid ingredient comprising water, improving shelf life and extensibility with good bread characteristics And subjecting each dough component to high shear or intense mixing to more fully hydrate vital wheat gluten and other proteins to form a soft and viscoelastic dough.

  The present invention relates to a product containing about 20% to 100% less digestible carbohydrates than conventional bread; a bread product containing a small amount of easily digestible carbohydrates and high amounts of protein and difficult to digest carbohydrates A bread product containing a low concentration of easily digestible carbohydrates that has the appearance and functionality of a conventional bread product and can satisfy the function and demands of bread in the diet; inferior to the functionality of a conventional bread No food substrate containing low levels of easily digestible carbohydrates; minimizing postprandial blood glucose levels, limiting insulin response, lowering blood nitrogen levels, and beneficial intestinal bacteria Food for modulating physiological responses and methods of use thereof, including promoting the growth of stool and supporting regularity of defecation; One or more active ingredients such as proteins, amino acids, fats, dietary fiber (soluble and insoluble) through food substrates containing low levels of easily digestible carbohydrates Relates to a method of supplementing a diet by supplying non-absorbable carbohydrates, fermentable carbohydrates, vitamins, minerals, micronutrients, and phytonutrients.

(Definition)
In this specification:
a. `` Bread '' includes normal lump bread, toast, small bread, roll bread, croissant, pretzel, pizza dough, English muffin, stick bread, rye bread, pita bread, croutons, bread crumbs, sweet bread, muffin, donut, Includes chips and bagels. Seedless bread is produced without a swelling agent.

  b. The “blood glucose rise index” (GI) is calculated by dividing by the blood glucose AUC of the food based on the increase in the area under the blood glucose curve (AUC) of the test food and multiplying by 100. In this case, the carbohydrate content of the test food and the reference food is the same. The reference food is glucose or white bread with a standard GI of usually 100.

  c. The “conventional bread” used in the description of the present specification is a conventional lump of white bread containing the main ingredients of flour, water, salt, yeast and vegetable oil. For example, Interstate Brands Corp. Contains Butternut® brand nutritious white bread made by (Kansas City, Missouri), containing 2 grams of protein, 14 grams of carbohydrate, and 1 gram of fat per 30 gram slice .

(Protein component)
Protein components include vital wheat gluten and wheat protein hydrolysates.

  Vital wheat gluten (also known as gluten flour) contains about 65 to about 85 percent gluten protein on a dry matter basis. Vital wheat gluten is a water-insoluble complex protein fraction of wheat flour that can be produced from wheat flour by various methods (see, for example, US Pat. Vital wheat gluten forms an essential part of the dough mass structure and also provides the viscoelastic properties of the dough.

  The dough composition of the present invention comprises at least about 5% by weight of vital wheat gluten, typically from about 10% to about 60%, more typically from about 15% to about 25%. This is substantially higher (eg, up to about 6 times higher) than the concentration of gluten added from standard bread flour (about 12% protein) for making conventional dough.

  The present invention may optionally include standard bread dough, typically containing about 10-13% protein. Preferred dough and bread compositions are generally less than a portion of vital wheat gluten, typically less than 50% by weight of vital wheat gluten, more typically less than about 25%, most typically Contains a small portion of standard bread flour, less than about 20%. The gluten contained in the dough composition is provided by the vital wheat gluten and any standard bread flour or other flour used in the dough formulation. Typically, vital wheat gluten provides at least 60%, typically at least 75%, more typically at least 90% by weight of the total amount of gluten in the dough composition.

  Vital wheat gluten can be hydrated in the presence of water. Vital wheat gluten raw materials that can pass the gluten hydration test described in the method section below are preferred. A preferred vital wheat gluten is Protinax 132, commercially available from Ave America.

  Wheat protein hydrolyzate is the second protein present in a low ratio to vital wheat gluten. The presence of wheat protein hydrolyzates significantly improves the viscoelasticity and machinability of doughs containing high concentrations (from about 5% to about 35% by weight of the dough composition) of vital wheat gluten. It was also found that the addition of wheat protein hydrolyzate improves the functionality of the bread product.

  Exemplary wheat protein hydrolysates are prepared from wheat protein isolate or vital wheat gluten and have a protein content of about 50% to about 100% protein, more typically about 75% to about 90% protein. Have. Wheat protein hydrolyzate is obtained by treating wheat protein isolate (obtained by chemically adjusting wheat protein to its isoelectric point) with an enzyme and hydrolyzing intramolecular peptide bonds within the protein molecule. Can be made. The degree of hydrolysis is from about 0.5% to about 50%, typically from about 1% to about 10%. Preferred wheat protein hydrolysates include wheat protein isolates containing from about 85% to about 90% protein that have been hydrolyzed from about 1.0% to about 3%. Wheat protein hydrolyzate is commercially available from the Manila Milling Company as IWP1100.

  The dough composition generally comprises from about 0.5% to about 10%, more typically from about 3% to about 6% by weight of wheat protein hydrolysate. The protein core is typically about 1: 1 to about 8: 1, more typically about 2: 1 to about 5: 1, most typically about 2.5: 1 to about 3 5: 1 by weight ratio of vital wheat gluten to wheat protein hydrolyzate.

  Bread products baked from the dough composition of the present invention having a protein component essentially comprising the above protein core containing a vital wheat gluten raw material and a wheat protein hydrolyzate are free of wheat protein hydrolyzate raw material, Compared to similar bread products baked from dough compositions containing protein components containing only wheat gluten, there are few elastic-like textures, and the texture when chewed is almost no grainy or gritty, It has a bread-like structure with a small cell structure and low opacity, and an appearance closer to that of a conventional bread. By comparison, bread products baked from dough compositions that contain protein ingredients that contain only wheat flour gluten, but do not contain wheat protein hydrolyzate ingredients, are generally elastic-like textures that are not characteristic of conventional bread. It has a grainy, grainy texture and lacks the proper moisture binding necessary to provide adequate shelf life.

The protein component typically further includes a moisture management agent. The moisture management agent reduces the free moisture concentration and thus the water activity (a _w ) contained in the baked bread product. Water activity is represented by the following formula: a _w = ERH / 100, where ERH is the equilibrium relative humidity in the bread sample. It is well known that the water activity of a food product is an important factor in determining the shelf life of products, particularly baked bread products. Conventional bread products are known to have a water activity of about 0.90 to about 0.95. In general, it can be pointed out that when the water activity value is low in bread products, the growth of mold is delayed, and the shelf life of the product before the mold begins to grow on the bread product under shelf storage conditions is extended. It is also suggested that mold stops growing with a water activity of less than 0.80. By using moisture management agents, typically protein hydrocolloids, in the dough and bread products of the present invention, greater than about 0.80 and less than about 0.95, more typically about 0.85. From about 0.90 to bread products having a water activity. Bread products have a long shelf life according to the time for mold to form on the surface of the bread loaf. In addition, the use of protein hydrocolloids improves the appearance of the bread structure.

  Methods for measuring the water activity of bread are well known. In the present invention, water activity needs to be measured on bread slice samples that have been cooled after baking and equilibrated at room temperature for at least 2 hours.

  The moisture management agent can be selected from milk-based protein hydrocolloids, soy-based protein hydrocolloids, and mixtures thereof. Particularly preferred protein hydrocolloids are casein salts selected from alkali metal casein salts, alkaline earth metal casein salts and mixtures thereof. The alkali metal caseinate is preferably sodium caseinate, potassium caseinate or a mixture thereof. The alkaline earth metal caseinate is preferably calcium caseinate, magnesium caseinate or a mixture thereof. The dough composition is typically about 0.1% to about 10%, more typically about 0.5% to about 6%, more typically about 1% by weight of the caseinate. % To about 3% by weight. The casein salt has a weight ratio of wheat protein hydrolyzate to casein salt of about 10: 1 to about 1: 1, more typically about 4: 1 to about 1.5: 1, most typically about Typically present from 2.5: 1 to 2: 1. A particularly preferred casein salt, sodium caseinate, is provided by Erie Foods International. Typically, caseinate protein is processed to avoid excessive denaturation of the protein resulting in low water absorption and low water retention properties. More typically, the caseinate has a water absorption value of at least about 250%, more typically at least about 300%, according to the farinograph method (AACC method 54-21A).

Another preferred soy-based protein hydrocolloid is selected from soy protein isolate and soy protein concentrate. Soy protein isolate having high water absorption and viscosity is particularly preferred. These soy protein isolate proteins have been confirmed by manufacturers to have “medium” or “high” degrees of water absorption and “high” viscosity. Typically, these soy protein isolate proteins have a water absorption value of 200% or more as measured by the farinograph method (AACC method 54-21A) and a shear of 25 ° C., 10 sec ⁻¹ . At speed, it has a viscosity in excess of 600 centipoise when measured with a 15% solution using a Brookfield® viscometer. A preferred soy protein hydrocolloid is the soy protein isolate Supro620, commercially available from Protein Technologies International (St. Louis, MO). In addition, soy protein isolate provides bread sensation, including improved dough machinability, soft and fine bread structure, and broad and mellow flavor characteristics. The dough composition is typically about 0.1% to about 10%, more typically about 0.5% to about 6%, and most typically about 2% by weight. % Soy protein isolate.

  The moisture management agent and the wheat protein hydrolyzate raw material can be added separately or as a co-processing component, for example, by mixing with water, slurrying, and drying the mixture.

  The protein component also typically includes a protease, more typically a fungal protease. A preferred protease, fungal protease 31, is Valley Research Inc. Is provided by. Proteases are thought to hydrolyze intermolecular and intramolecular peptide bonds in gluten proteins, which are proteins required to enhance gluten protein interactions and obtain small and consistent cell structures within bread ingredients Helps the integrity of the membrane. The fungal protease is at least about 0.001% by weight of the dough composition, typically from about 0.01% to about 1.0%, more typically from about 0.01% to about 0.1%. Used in concentration by weight.

  In addition, the present invention includes a dough powder composition for use in producing a dough composition containing vital wheat gluten and wheat protein hydrolysate. The mixed powder comprises two components in a suitable ratio as a single ingredient for use in producing dough and bread products with high protein content. The dough powder composition may further include a moisture management agent such as soy protein isolate or caseinate, and a protease enzyme such as a fungal protease.

  Bread products baked from dough with core protein ingredients including vital wheat gluten, wheat protein hydrolysates, moisture control agents and fungal protease enzymes are small and more prominent, which is just a characteristic of the appearance and color of traditional bread There are no cells, it has a good appearance and texture.

(Carbohydrate component)
The dough composition of the present invention also includes a carbohydrate component selected from easily digestible carbohydrate ingredients, difficult to digest carbohydrate ingredients, and mixtures thereof. The carbohydrate raw materials that are difficult to digest can include dietary fiber, non-absorbable carbohydrate raw materials, or mixtures thereof. Dietary fiber includes starch that has dietary fiber properties and is resistant to digestion. The dough composition generally comprises from about 5% to about 65%, more typically from about 10% to about 30% by weight carbohydrate components.

  The dough composition of the present invention comprises from about 0% to about 50% by weight, more typically from about 0% to about 15% by weight digestible carbohydrate ingredients, from about 5% to about 40% by weight, More typically from about 5% to about 20% by weight of a non-digestible carbohydrate source can be included.

  Non-digestible ingredients are from about 0% to about 100%, more typically from about 30% to about 40% non-absorbable carbohydrate ingredients and from about 0% to about 100%, more typically About 55% to about 65% by weight dietary fiber.

  Digestible carbohydrate raw materials include those that can be digested into monosaccharides (ie monosaccharides) and are primarily absorbed in the small intestine before the colon. Digestible carbohydrates can be one or more flours, starches and sugars based on various cereals or beans, other starches, and complex and simple sugars. Digestible carbohydrate ingredients in the form of bread flour include, but are not limited to, flour, starch, whole wheat flour, bran, rye flour, Miller's bran or corn meal flour. Absent. Digestible carbohydrate raw materials in the form of complex and monosaccharides include monosaccharides such as dextrose; disaccharides such as sucrose, invert sugar and maltose; oligosaccharides such as malt syrup, molasses, fructose, corn syrup and high Fructose corn syrup; as well as high chain length carbohydrates such as starch.

  The bread product of the present invention can provide a very small amount of easily digestible carbohydrates compared to conventional bread products. The bread product typically contains no more than about 7.0 grams of digestible carbohydrates per 28.35 grams of bread product. Preferably, the bread product comprises no more than about 5.0 grams of easily digestible carbohydrate per serving of 28.35 grams. One embodiment of the bakery product comprises about 3.0 grams or more and about 7.0 grams or less of easily digestible carbohydrates per 28.35 grams. Another embodiment of the bakery product comprises about 3.0 grams or more and about 5.0 grams or less easily digestible carbohydrate per serving of 28.35 grams. The bread product preferably contains no more than about 3.0 grams, more preferably no more than about 2.0 grams of easily digestible carbohydrate per serving of 28.35 grams of bread product.

  The definition of dietary fiber is very different around the world. Some countries specify fiber ranges based on the results of analytical tests, while other countries use display instructions backed by physiological data. The difference in dietary fiber labeling is due to the lack of standardized test methods and inconsistent use of labeling instructions. In one acceptable definition, dietary fiber is the main carbohydrate that is resistant to digestion by human gastrointestinal enzymes. The present invention defines dietary fiber by an analytical definition that identifies and quantifies dietary fiber by AOAC methods 985.29 and 991.43. This definition includes macro components of foods including cellulose, hemicellulose, lignin, gum, modified cellulose, mucilage, oligosaccharides and pectin. Examples of commonly used dietary fibers include cellulose, hemicellulose, lignin, gum, modified cellulose, mucilage, oligosaccharides and pectin. Dietary fiber according to the present invention may also include resistant starch with a high amylose content, although it may not be classified as dietary fiber according to some sources. Specific examples of dietary fiber sources include gum arabic, carboxymethyl cellulose, guar gum, gelled gum, acacia gum, citrus pectin, low methoxy pectin and high methoxy pectin, modified cellulose, oat glucan and barley glucan, carrageenan, psyllium , Soy polysaccharide, oat hull fiber, pea hull fiber, soy hull fiber, soy cotyledon fiber, sugar beet fiber, cellulose, and corn bran, and the hydrolyzed form of the above list fiber and the encapsulated form of the above list fiber, and these Any combination of these may be mentioned. Many commercial ingredients for dietary fiber are readily available and well known to those skilled in the art. Gum arabic, carboxymethyl cellulose hydrolyzate, guar gum, pectin, and low and high methoxy pectin are available from TIC Gums, Inc. (Belcamp, Maryland), and Gum Technologies Corp. (Tucson, Arizona). Resistant high amylose corn starch is available from Penford Starch (Englewood, CO). Oat glucan and barley glucan are available from Mountain Lake Specialty Ingredients, Inc. (Omaha, Nebraska). Psyllium seeds are available from Meer Corporation (North Bergen, NJ). Carrageenan is available from FMC Corporation (Philadelphia, PA).

  Non-absorbable carbohydrates (also known as hard-to-digest oligosaccharides) have many properties of fiber but are not considered dietary fiber by AOAC methods 985.29 and 991.43 . Chemical modification of starch can ultimately affect its rate and extent of digestion in the small intestine. Partial hydrolysis of starch using acid and heat results in the addition of α and β- (1 in addition to the rebuilding of existing α- (1,4) and-(1,6) linkages to β linkages. , 2) and-(1,3) bonds are formed such that intramolecular rearrangement of the starch molecules occurs. For example, corn starch treated with hydrochloric acid, amylase and heat yields a low molecular weight non-digestible dextrin (sold under the trade name Fibersol II by Matsutani Chemical Co., Ltd., Hyogo Prefecture, Japan) It is not digested in the small intestine but is fermented in the colon. Examples of non-absorbable carbohydrate raw materials suitable for use in the present invention include fructooligosaccharides (FOS) available from Golden Technologies Company (Golden, Colorado), available from Suntory Limited (Osaka Prefecture, Japan). Xylooligosaccharide (XOS), α-glucooligosaccharide (GOS) available from Solabia (Pantin Cedex, France), transgalactosyl oligosaccharide (TOS) commercially available from Yakult Honsha Co., Ltd. (Tokyo, Japan), Ajinomoto U. S. A. Inc. Calpis Corporation soybean oligosaccharides, lactosucrose, inulin hydrolysates sold by (Teaneck, NJ), and A. E. Polydextrose available from Staley (Decatur, Ill.). Inulin is available from Imperial Sensus as Inulin HD. Inulin is usually purified from plants such as chicory, Jerusalem artichoke, leek and asparagus. Various methods for extracting inulin have been reported. The step usually involves mincing the plant and extracting inulin. Inulin and pyrodextrin are particularly preferred because the function of these ingredients is more similar to starch ingredients in the formation of bread-like bread structures.

(Liquid component)
The dough composition further includes a liquid component including water. Water is the primary vehicle that mixes and mixes with the dry components to prepare a homogeneous and viscous dough mass. Water is also necessary to hydrate the protein component. Gluten hydration is necessary for gluten to produce the viscoelastic properties necessary for proper film formation. The water temperature is preferably about 65 ° F to about 75 ° F (about 18 ° C to about 24 ° C). Water can be added alone or as a component of other aqueous solutions such as milk. The dough may comprise from about 25% to about 40%, more typically from about 30% to about 37% water by weight.

  The liquid component may optionally further include edible oil. The presence of edible oil provides nutrition and improves the machinability of the dough. Examples of suitable edible oils include corn oil, soybean oil, canola oil and sunflower oil. The dough composition may comprise from about 0% to about 15%, more typically from about 2% to about 5% by weight of liquid edible oil.

(Any dough ingredients)
The dough composition of the present invention may optionally include a swelling agent. Yeast is a well-known important swelling agent used in bread making. Chemicals such as baking powder, tartaric acid and its potassium salt, and baking soda are also used to expand the bread. If there is no expansion, the bread remains flat. These breads are referred to as “flat breads” or “wafers”.

  These dough compositions can also include other non-gluten forming protein ingredients. Examples of such other proteins include howay, milk protein, soy protein, pea protein, rice protein, corn protein, egg protein, protein hydrolysate, and mixtures thereof. Commercial sources of the proteins listed above are readily available and well known to those skilled in the art. For example, howay, howay hydrolysates and milk proteins are available from New Zealand Milk Products (Santa Rosa, Calif.). Soy and soy protein hydrolysates are available from Protein Technologies International (St. Louis, MO). Pea protein is available from the Norben Company (Willoughby, Ohio). Rice protein is available from California Natural Products (Lathrop, Calif.). Corn protein is available from EnerGenetics Inc. (Available from Keokuk, Iowa). Any of these other protein ingredients may comprise from about 0% to about 20%, more typically from about 2% to about 10% by weight of the dough composition.

  In addition, the dough composition of the present invention can contain any raw material conventionally used in bread production, and can include, for example, a bread softener, a reducing agent, an oxidizing agent, and the like, as a result normally expected. Oxidizing agents are conventionally known as additives for improving the volume of a loaf of bread. Examples of oxidizing agents utilized on a commercial basis include potassium bromate, ascorbic acid, azodicarbamide (ADA), and the like. Also, the following concentrations of oxidant are used on a commercial basis: potassium bromate, 40-75 ppm; ADA, 20-45 ppm; and ascorbic acid, 50-200 ppm. Two or more kinds of oxidizing agents can be used in combination, and in that case, the concentration is used at the lowest value in the above-mentioned range.

  The dough composition may also include a dough improving agent that improves dough formation. Dough improvers are particularly useful when processing bread formulations on a commercial basis with conventional low shear dough mixers. Dough improvers typically face the functionality and performance of the base formulation ingredients (eg flour and added protein fractions) typically to adjust the dough properties and machinability of the blended bread dough Used in the bakery industry to respond to changes. Exemplary dough improving agents can be selected from lecithin, enzymatically hydrolyzed gluten, wheat gluten with reduced disulfide bonds, and mixtures thereof. An exemplary lecithin dough improving agent is Lecimultin 150 provided by Lucan Meyer (Decatur, Ill.). Representative enzyme hydrolyzed gluten improvers are available from MGP Ingredients, Inc. HWG 2009 available from Preferred are gluten hydrolyzed with an enzyme having a low concentration of peptides containing hydrophobic amino acids at the ends, but they are believed to impart a slight bitter taste. A representative wheat gluten with reduced disulfide bonds can chemically reduce intramolecular disulfide bonds in wheat gluten with sodium metabisulfite, MGP Ingredients, Inc. Available from Arise ™ 5000. The dough composition is typically about 0.1% to about 10%, more typically about 0.5% to about 5%, more typically about 2.0% to about 5%. Contains dough improving agent.

The dough composition and bread product of the present invention may optionally contain vitamins, minerals and other micronutrients. Vitamins and minerals have been found to be essential in daily diets. Those skilled in the art recognize that there are minimum requirements for certain vitamins and minerals known to be necessary for normal physiology. In order to make up for losses during processing (baking) and storage of bakery products, it is necessary to additionally provide the dough composition with appropriate amounts of vitamins and mineral components. The vitamins and minerals, vitamins _{A, B 1, B 2,} B 6, B 12, C, D, E, K, β- carotene, biotin, folic acid, pantothenic acid and niacin; calcium, magnesium, potassium, sodium, Mention may be made of phosphorus and chloride minerals; trace minerals of iron, zinc, manganese, copper and iodine; ultratrace minerals of chromium, molybdenum and selenium; amino acids; and phytonutrients.

  Also, the dough composition and bread product of the present invention can optionally include sweeteners and seasonings to enhance the functionality of the bread product. Typical sweeteners well known in the art include monosaccharides, disaccharides, and oligosaccharides such as sucrose, invert sugar, dextrose, malt syrup, honey, maltose, molasses, fructose, corn syrup solids, and High fructose corn syrup. Preferred sweeteners include sucrose, dextrose, corn syrup solids, and high fructose corn syrup. Artificial sweeteners such as sucralose can also be used.

  Salt is another commonly used and well-known component that can be used in the dough compositions and bread product formulations of the present invention.

  Another optional ingredient is a carbohydrate-based hydrocolloid, which includes xanthan, carob and cellulose gum (available from Gum Technologies).

  Another optional ingredient is a wetting agent. These ingredients have a minimal effect on the blood glucose response and are generally not easily digested. The humectant retains free water and helps to prevent the bread product from drying out. However, humectants are not tightly bound to water, and the use of humectants does not significantly reduce the water activity of bread products to improve bread shelf life. Preferred wetting agents include polyols such as glycerol, mannitol and sorbitol.

  Conventional shortening materials are suitable for use as an optional shortening component of the dough mixture of the present invention. Such conventional shortening ingredients are well known to those skilled in the art. In the definition of shortening, raw materials such as margarine are included. Either liquid or solid shortenings of animal, vegetable, fish or synthetic oil origin can be used. A preferred shortening raw material is corn oil.

  The dough composition and bread product of the present invention can also contain a preservative as a food ingredient that can improve or extend the shelf life of the bread. Preferred preservatives include, but are not limited to, calcium propionate, calcium sorbate, citric acid, ascorbic acid, sodium erythorbate, and mixtures thereof. Preservatives may be more suitable when used in doughs produced by mixing methods other than high shear mixing.

(Dough processing)
The protein component of the dough of the present invention is significantly different from that of a conventional bread or dough made with a low concentration of flour supplemented with a low concentration of vital wheat gluten. In conventional bread dough, it is believed that starch from bread flour interacts with the gluten membrane structure and becomes entangled in a rope-like structure, which results in a standard three-dimensional structure of bread. Vital wheat gluten is a protein raw material that occupies most of the dough of the present invention. To make a satisfactory dough mass and baked bread product from the gluten-rich protein component of the present invention, this protein system is usually used in bread making processes that contain only a small amount of flour used in conventional bread. Requires a synergistic interaction with other uncommon dough ingredients.

  High-concentration gluten in the dough system is difficult to mold properly and has a long reinforcement time, potentially a small lump volume, hard, hard to cut, and a bucky dough Is known to be obtained. The dough of the present invention is made by mixing or mixing dry or liquid ingredients into a dough mass and mechanically working under high shear. The formation of hydrates of bread ingredients (especially proteins) is important in the early stages of mixing. Hydrate forms and a dough is formed. The rapid and complete hydration of gluten protein is particularly important when mixing doughs of the present invention that contain a high proportion of vital wheat gluten used in dough compositions.

  The two major proteins found in gluten, gliadin and gluten, are coiled or folded structures that are stabilized by disulfide bonds that bind intramolecularly to adjacent portions of the protein molecule. Mixing causes the molecules of the protein to stretch, thereby starting to break relatively weak intramolecular bonds. When mixed continuously, the intramolecular bonds of gluten molecules are further stretched and broken to produce gluten strands, which then begin to bond between adjacent molecules. As intermolecular bonds increase, long, parallel elastic gluten strands are formed, imparting their viscoelastic properties to the protein structure and dough. With the proper balance of intramolecular and intermolecular bonds, it is possible to obtain the optimum viscoelastic and film-forming properties necessary for proper bread structure and gas retention. Appropriate film formation is necessary to capture the gas produced by aeration by mixing and the gas produced by fermentation. When the dough is processed excessively, there are almost no intramolecular bonds, resulting in a dough with no elasticity and a strong, non-elastic dough. Mixing time and energy input (power) speed are important parameters during mixing that control the formation of dough with suitable viscoelastic properties.

  An important ingredient in the dough composition of the present invention is wheat protein hydrolyzate, which significantly improves the machinability of the dough and provides bread with a functionality similar to conventional bread. Without being bound by any theory, it is believed that this wheat protein hydrolyzate plays a role in breaking within the strand adjacent to vital gluten. Wheat protein hydrolyzate molecules are themselves wheat gluten molecules that have been treated with protease enzymes that hydrolyze peptide bonds within the molecule. This enzyme-modified protein strand is assigned in the gluten strand being formed. It is believed that the enzyme hydrolyzed molecules weaken the intramolecular bonds during gluten formation and “break” the vital wheat gluten strands, thereby resulting in a less elastic protein system. Less elastic protein systems provide improved bread texture as compared to using vital wheat gluten alone; the bread content is softer, less elastic and gritty Or it is similar to conventional bread in that it does not give a grainy texture. Furthermore, cleavage of the peptide bond in the enzyme-modified protein results in reactive protein strands that can interact with the vital gluten strands between molecules, thereby adding wheat protein hydrolysates to improve the elastic properties of vital gluten. It is believed that the strength and integrity of the viscoelastic film is retained when reducing strength. By adjusting the weight ratio of wheat protein hydrolyzate to vital wheat gluten and the degree of hydrolysis of the wheat protein hydrolyzate, an optimal dough structure is provided that provides satisfactory elastic texture and dough machinability. be able to. It has been found that the use of a highly hydrolyzed wheat protein hydrolyzate results in a slight bitter taste and, when stretched, does not stretch and tends to tear the dough mass. Wheat protein hydrolyzate molecules with a high degree of hydrolysis produce weak spots in the protein material, which are considered to tear when the dough is stretched.

  Combining vital wheat gluten and wheat protein hydrolyzate results in a dough that is strong, flexible, extensible, machinable and well-kneaded. The dough also forms a bread structure similar to the appearance and color of traditional bread products during and after the optional expansion step. The inventor has found that when this bread product is compared to that made with vital wheat gluten alone, the ability to manage moisture (bound water) is low.

  Furthermore, the present inventor has discovered that this drawback in moisture management can be eliminated by using a moisture management agent. When a moisture control agent is used, the shelf life of the baked bread product is significantly increased. Also, the bread products herein made with moisture management agents are less strong and limit the side breaks caused by the free water that leads to the structure of the contents of the raw baked bread, or make it fragile. .

The bread products of the present invention using moisture control agents have a proven shelf life of 8-12 days when stored without packaging at about 60% relative humidity and room temperature without the use of any preservatives. Have Similar shelf life is shown in typical commercial storage conditions. Conventional bread products using conventional preservative ingredients have, in comparison, a shelf life of about 10-14 days under typical commercial storage conditions. In general, the shelf life of a bakery product includes, but is not limited to, the water activity of the bakery product, the type and thickness of the plastic bag or other ingredients into which the bread is placed, and the humidity and temperature conditions of the shelf test area. It depends on many factors, including the beginning. Using a plastic storage bag with a very effective moisture barrier can significantly extend the shelf life of any bakery product. Thus, assuming that all external factors are equal, the shelf life can be compared, but not absolute, to the effect of changes in ingredient formulation or method between the two types of bread products.
Hydration of the protein system of the present invention using a conventional low shear mixer does not provide sufficient hydration or sufficient cleavage of intramolecular bonds, and is therefore necessary to produce a good dough as well as good May not provide the dough structure necessary to produce a satisfactory bakery product with a good shelf life. Examples of conventional low shear mixers include Peerless or Hallmark blend mixers available from Peerless Machine Company (Sidney, Ohio), and horizontal blenders (see, for example, Non-Patent Document 1). High shear mixing or vigorous mixing affects the rate of hydration and the degree of hydration of gluten proteins and other components in the dough mass, and the breaking of relatively weak intramolecular bonds. Less severe mixing conditions (such as those achieved with conventional high-strength horizontal bar mixers) help to break or weaken intramolecular bonds with special types of dough improvers or concentrated dough improvers Can be used as

  High shear mixing has another advantage in the dough manufacturing method of the present invention. High shear mixing reduces the time required to produce the finished dough. Typically, a batch of 250 pounds (about 114 kg) of the present dough can be mixed in 2 minutes with a high shear mixer (1800 rpm). Mixing the same amount of dough in a conventional mixer takes 20 minutes. Processing a small amount of dough in a short time to maintain a constant production rate is beneficial when there is a line stop and the dough cannot be left in that state for a long time to make a quality product. A high scrap level is obtained under the condition that a necessary production rate is maintained using a large-scale batch that requires long-time mixing. In the case of frozen dough, it is desirable to put the product in the freezer in the shortest time from the start of mixing the ingredients. By shortening the time to freezer, the amount of yeast that has begun to grow is limited and high viability is guaranteed in the resulting frozen dough.

  One preferred high shear mixer is a UM44 from Stephan Machine Company. This vertical mixer is equipped with a mixing component with a 45 liter bowl capacity and 6 inch blades driven at speeds up to 1800 rpm (revolutions per minute) during the dough mixing process. And a bottom. A preferred continuous dough mixer is a TK160 horizontal mixer from Stephan Machine Company (Hameln, Germany) equipped with two or three 6-inch blades.

  To achieve low levels of easily digestible carbohydrates, non-absorbable carbohydrates and dietary fiber are used at concentrations that greatly affect the processing of the dough composition. Preferred non-absorbable carbohydrates and dietary fiber interact well with protein systems to produce a good dough structure. Preferred non-absorbable carbohydrates are selected from inulin, pyrodextrin and mixtures thereof. Preferred dietary fiber is selected from resistant high amylose corn starch, wheat fiber, and mixtures thereof. It has also been found that the dough structure and properties are improved when using granular dietary fibers having an average particle size of less than about 250 microns, more typically less than about 50 microns.

  In a preferred embodiment, the ingredients are placed in a mixer bowl. The ingredients can be added in any order, but typically the liquid ingredient is added first, followed by the dry ingredients. The mixer is activated to reach a speed of about 1800 rpm. The total mixing time can vary from about 80 to about 140 seconds, typically from about 90 to about 110 seconds. The resulting dough temperature will vary depending on the temperature of the ingredients, the degree of hydration, and the mixing time. Obtain a final dough temperature in the range of about 75 ° F (24 ° C) to 95 ° F (35 ° C) from component temperatures in the range of about 50 ° F (10 ° C) and 70 ° F (21 ° C). Can do.

  During the initial creation of the dough, gluten molecules begin to hydrate, intermolecular bonds begin to break, and intermolecular bonds begin to form. During this initial period, the power consumed to effect high shear mixing is gradually increased over time. Since the breakage of the intramolecular bond and the formation of the intermolecular bond are continuous, the power reaches the first maximum power. Also, the first maximum power point is the first inflection point on the power time curve, after which the amount of power begins to drop. Gradually the gluten molecule becomes more flexible (as intramolecular bonds progress), thus reducing the power to the second inflection point, or second minimum power. There, the power reaches a minimum level. If further mixing is possible, the number of intermolecular bonds begins to increase significantly so that the power also begins to rise to a level above the second minimum power. It has been found that a preferred dough structure is formed if the high shear mixing to be worked on is terminated before reaching the second minimum power. For a given dough composition and batch size, using a power amp meter attached to the drive motor of the high shear mixer, the absolute power indicating the first maximum power and the second minimum power, and the first maximum The time at which the power and the second minimum power are generated can be monitored and measured.

  After mixing is complete, the dough mass is passed through a divider to create a dough mass having a certain desired weight. Collect the dough pieces and let them rest for 8 to 10 minutes. By resting without applying shear, the intramolecular and intermolecular bonds are reformed, thereby rearranging and equilibrating the dough structure so that the lay can enhance the quality of the dough. After the first or any intermediate laying step, each piece of dough is shaped, shaped and placed in a baking pan. The dough is then moved to the final sleeping location and allowed to swell for about half an hour to one hour under controlled temperature and humidity conditions. In general, the dough composition of the present invention “swells” faster than conventional bread dough and has a shorter lay time.

  Baking generally involves placing the resulting dough in a suitable oven heated to a temperature of about 325 ° F. (163 ° C.) to about 350 ° F. (176 ° C.) and the internal temperature of the bakery product is about 205 ° F. Baking until reaching (96 ° C.) (generally about 35 minutes). The specific oven temperature and baking time will depend on the type of oven used.

  The dough composition of the present invention can be baked into a freshly baked bread product, or remolded at home or enterprise equipment, frozen for baking and sold commercially.

  The bread product of the present invention has a high concentration of protein and a low concentration of easily digestible carbohydrates. The bread product is made from a dough containing a very small amount of standard bread crumbs, high levels of protein and vital wheat gluten, but the cell structure and functionality of the bread is comparable to conventional bread. The bread product is at least 5 grams, preferably at least 7 grams protein, and less than about 3.0 grams, more preferably less than about 2.0 grams, with a standard per person slice of 28.35 grams. Carbohydrate and at least 0.25 grams, typically at least 0.5 grams of moisture management agent.

  All percentages, ratios and ratios used herein are by weight unless otherwise specified.

(Method)
The following method is used to select the preferred vital wheat gluten for use in the present invention.

Gluten hydration test Mix 20 grams of a sample of vital wheat gluten powder and 35 ml of water together in a 500 ml beaker using a spoon or glass rod for 60 seconds or until the whole dry product is hydrated and gluten balls are formed.

  2. Water was added to a 50 ml beaker and the mixture was left for 60 minutes.

  3. Remove the gluten ball from the beaker and squeeze out excess water from the gluten ball by hand.

  4). A film stretched to the center of the gluten ball while grabbing the gluten ball with both hands and slowly pulling both ends so that the gluten ball rotates, avoiding sudden pulling that would cause the formed film to tear early Shape. Preferred vital wheat gluten is slowly pulled to form a gluten ball that can be stretched into a fine opaque film without being easily torn or torn after being stretched moderately.

Measurement of easily digestible carbohydrates The amount of easily digestible carbohydrate in a bread sample is measured by feeding the bread sample to the subject and detecting the subject's glycemic response. The glycemic response for the sample is then used to determine the glucose (digestible carbohydrate) concentration that yields the same glycemic response as the bread sample from the standard glycemic response curve for glucose.

  The following method is used to detect the number of grams of easily digestible carbohydrates in a serving or sample of bread.

  The standard blood glucose response curve for glucose is based on the results of 9 subjects. Three assay results are measured for each concentration of glucose used to establish a standard blood glucose response curve. Each subject must be a healthy subject who does not have a known metabolic disease. The subject's baseline blood glucose level and blood glucose response to the glucose reference are measured after an overnight (12 hours) fasting period. A response curve is created by each subject taking 50 ml of an aqueous glucose solution containing a certain amount of glucose, and then measuring the subject's blood glucose response every 15 minutes for 2 hours thereafter. The amount of glucose used to create the curve is 1.00, 3.00 and 10.00 grams. The blood glucose response concentration is based on the measurement of capillary whole blood. Blood glucose concentration is measured using a YSI 23A blood glucose analyzer and an oxygen electrode (Fullerton, Calif.). The area under the curve (IAUC) is calculated as the response area on the baseline.

  The standard glycemic response curve for glucose is the glycemic response (unit: IAUC) for each subject versus grams of glucose ingested (ie, for 1.00, 3.00 and 10.00 grams of glucose). ) Is plotted. The regression results for all subjects used in the creation of the reference curve should fall within the 90% confidence limit. Exclude subjects outside the range. The “standard blood glucose response curve for glucose” for the subject pool is plotted on the graph with the “blood glucose response” in IAUC on the y-axis and “grams of glucose” in grams on the x-axis.

  The sample blood glucose response to bread is measured in the same way after taking the bread sample and digesting with 50 ml of tap water. Three subjects randomly selected from a standard pool that participated in the creation of a standard blood glucose response curve for glucose take about 30 gram samples (weighing up to 0.01 grams) of bread samples. Three test results are obtained. The glycemic response of the sample to each subject and each replicated bread was 28.35 grams by multiplying this response (unit: IAUC) by 28.35 and dividing by the weight of the ingested bread sample (unit: grams). Standardized as a response to one standard bread, to obtain a standardized response to a bread sample. Nine standardized glycemic responses to 3 subjects and their replicate bread samples are averaged. Exclude results outside the scope of 90% credit. The average normalized glycemic response obtained for this bread (on the y-axis of the graph) was then fit on a standard glycemic response curve for glucose, and the standardized concentration of glucose in the standard per person bread (On the x-axis, the unit is grams).

  The standardized concentration of glucose is the number of grams of easily digestible carbohydrate per 28.35 grams per sample of sampled bread.

  The following examples further illustrate the present invention, but are not limited thereto.

(Example 1)
The white bread dough formulation shown in Table I is mixed at 1800 rpm (about 11.5 kg total batch size) using a high shear Stephan mixer equipped with two 6 inch (about 15 cm) blades to obtain a dough. It was. The first maximum power was reached in about 60-70 seconds. Just before reaching the second minimum power, the high shear mixer was turned off in 90 seconds. The dough was divided into 1.5 pound pieces and allowed to rest for 10 minutes before molding. Place the molded dough pieces in a 4 inch x 8 inch x 4 inch (about 10 cm x about 20 cm x about 10 cm) baking pan and at 375 ° F (about 191 ° C) for 35 minutes, or the internal temperature is about 210 ° Bake in a convection oven until F (99 ° C) is reached. The dough lost about 11% by weight of moisture during baking. The resulting white bread product provided about 3.0 grams of easily digestible carbohydrate per person of 28.35 grams.

  Instant active yeast components were available from Red Star Yeast & Products (Milwaukee, WI). High gluten bread flour was available from the Bay State Milling Company as Primo-Gusto Hi Gluten, product 493000W, grade H50. Fine ground wheat fibers are described in J. Org. WF600 was available from Rettenmeier USA LP (Schoolcraft, MI). 75% vital wheat gluten (those that passed the gluten hydration test) were available for Protein 132 from Ave America. Wheat protein hydrolyzate-caseinate mixed powder is available from the Manila Milling Company with IWP1150 having a 7: 3 weight ratio of wheat protein hydrolyzate (about 3% hydrolysis and 85% gluten content) and sodium caseinate It was. Corn oil was available from Ventura Foods, corn salad oil # 11438. Resistant high amylose corn starch is Hi-Maize (R) 1043, Star Australia Ltd. (Currently available from Penford Starch). Fungal proteases are commercially available from Fungal Protease 31 Dedusted, Valley Research, Inc. It was available from Inulin was available from Frutafit® HD from Imperial-Sensus LLC (Sugar Land, Tex.). Lecithin can be obtained from Lecimultin® 150 from Lucas Meyer, Inc. It was available from Whole wheat flour was available from Medium A Whole Flour Company at ConAgra Floor Milling Company. Soy flour is a non-GMO Full Fat Enzyme Active Soy Floor, code 10607/10507. S. Available from Soy. The baked flavours are manufactured according to Givaudan Flavors Corp. It was available from

(Example 2)
According to the method of Example 1, the white bread dough formulation shown in Table II was produced. The resulting white bread product provided about 3.0 grams of easily digestible carbohydrates per 28.35 grams per person.

  The wheat protein hydrolyzate, IWP1100, containing 85% gluten and approximately 3% hydrolyzed was available from the Manila Milling Company. Sodium caseinate was available from Erie Foods International. All other ingredients were those used in Example 1.

(Example 3)
According to the method of Example 1, the white bread dough formulation shown in Table III was produced. The resulting white bread product provided about 3.0 grams of easily digestible carbohydrate per 28.35 grams per person.

  The wheat protein hydrolyzate was available from the Manila Milling Company with IWP1100 containing 85% gluten and approximately 3% hydrolyzed. Soy isolate protein Supro620 was available from Protein Technologies International (St. Louis, MO). All other ingredients were those used in Example 1.

(Example 4)
The white bread dough formulations shown in Table IV were prepared in a commercial horizontal dough blender. Water, yeast and oil were added to the dried secondary components (components 3, 10, 12, 13, 16 and 17) under low speed mixing for 45 seconds. The remaining flour and dough improving ingredients were added and mixed at low speed for 1 minute 15 seconds. After mixing for an additional 12 minutes at high speed, the dough was divided into 525 g pieces and allowed to rest for 5 minutes. A lump was then formed from the dough pieces, laid for 55 minutes at 110 ° F. and baked on a moving belt for 35 minutes at a lower temperature of 410 ° F. and an upper temperature of 370 ° F. The dough lost about 10% by weight of moisture during baking. The resulting white bread product provided about 3.0 grams of easily digestible carbohydrate per person of 28.35 grams.

  Creamy yeast ingredients are available from Lalland Inc. Eagle (R) Brand Creamed Yeast was available from (Tario, Canada). 75% vital wheat gluten (passing the gluten hydration test) was available from Cargill (Netherlands). The wheat protein hydrolyzate was available from the Manila Milling Company with IWP1100 containing 85% gluten and approximately 3% hydrolyzed. Soybean oil does not contain trans fatty acids (not hydrogenated). HWG2009 and Arise ™ 5000 dough improvers are available from MGP Ingredients, Inc. (Atchison, Kansas).

(Example 5)
A high gluten bread dough with the ingredients in Table V was produced and baked according to the following method. In a large bowl, stir together 1 1/2 cups of vital wheat gluten with the rest of the dry ingredients (numbers 2-6). Add hot water and vegetable oil and mix at low speed for 2 minutes in a blade mixer. Add more vital wheat gluten, one tablespoon at a time, until the dough is moist and can be moved by hand without sticking, with continued mixing using a blade mixer. Knead the dough with a dough hook for 15-20 minutes until the dough is smooth and elastic. Mold the dough, place it in an oiled pan, cover with a towel or plastic wrap, and let it sleep at room temperature until the dough volume doubles (within about 1-2 hours). Beat the dough, place it on the work surface and knead for 1/2 to 1 minute. Form a lump from the dough and place it on the oven dish so that the dough occupies about 1/2 the height of the baking pan. Further lay in the dough-covered dish until the dough reaches the top of the baking dish, then place the baking dish in a preheated oven and bake at 350 ° F. for 25 minutes. Remove the baked bread from the oven and cool.

  The resulting high gluten bread product provided 28 grams of easily digestible carbohydrates per person.

Claims (14)

i) a) about 10% to about 60% by weight of vital wheat gluten;
b) a protein component comprising wheat protein hydrolysate, wherein the weight ratio of vital wheat gluten to wheat protein hydrolyzate is about 1: 1 to about 8: 1;
ii) a carbohydrate component selected from the group consisting of easily digestible carbohydrate raw materials, difficult to digest carbohydrate raw materials and mixtures thereof, wherein the hard to digest carbohydrate raw materials are from dietary fiber, non-absorbable carbohydrate raw materials and mixtures thereof; A selected carbohydrate component;
iii) a dough composition comprising: a liquid component containing water.   The dough composition of claim 1, wherein the wheat protein hydrolyzate has a degree of hydrolysis of about 1% to about 10%. iv) 0.1% to about 10% moisture management agent selected from the group consisting of caseinate and soy protein isolate, wherein the weight ratio of wheat protein hydrolyzate to moisture management agent is from about 1: 1 A moisture management agent that is about 10: 1;
v) a protease enzyme;
The dough composition according to claim 1, further comprising: vi) a swelling agent. The caseinate is selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate, and mixtures thereof, wherein the weight ratio of wheat protein hydrolyzate to caseinate is from about 2.5: 1. About 2: 1 and the soy protein isolate has a water absorption value of 200% or more as measured by the farinograph method (AACC method, 54-21A) and a shear of 10 seconds ^-1 at 25 ° C. 4. The dough composition according to claim 3, wherein the dough composition has a viscosity of 600 centipoise or more when measured in a 15% solution with a Brookfield (R) viscometer at speed.   The dough composition of claim 1, wherein the average particle size of any dietary fiber is less than about 250 microns.   A bread product produced by baking the dough composition according to claim 1. Per 28.35 grams of bread product,
a) at least 5 grams of protein;
b) a high protein bread product having a cell structure and functionality equivalent to conventional bread, comprising about 7.0 grams or less of digestible carbohydrates, wherein the bread is about 0.80 or more and less than about 0.95 A bread product characterized by having a water activity (a _w ) of   8. The high protein bread product of claim 7, wherein the water activity is about 0.90 or less.   8. A high protein bread product according to claim 7, comprising no more than 3.0 grams of easily digestible carbohydrates.   The high protein bread product of claim 9, comprising 2.0 grams or less of easily digestible carbohydrates. i) 1) vital wheat gluten,
2) Wheat protein hydrolyzate;
3) carbohydrate raw materials,
4) mixing the dough ingredients including water and
ii) A method of producing a high protein dough comprising the steps of applying high shear mixing to the mixed ingredients to form a stretchable and flexible high protein dough.   The power exerted on the high shear mixing is first increased to the first maximum power and then decreased to the second minimum power so that the worked high shear mixing is terminated before reaching the second minimum power. The method according to claim 11. a) vital wheat gluten;
b) A dough powder composition for use in the manufacture of a dough composition comprising wheat protein hydrolyzate. c) a protein hydrocolloid selected from caseinate or soy protein isolate;
The dough powder composition according to claim 13, further comprising d) a fungal protease.